Description

This Lemon Cake to Die For is a moist, tender, and refreshingly zesty cake that perfectly balances bright lemon flavors with a sweet glaze. Featuring a luscious lemon syrup soaked deep into the cake and finished with a tangy lemon glaze and delicate lemon slices, this dessert is ideal for any lemon lover seeking a delightfully citrusy treat.

Ingredients

Scale

Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 tbsp fresh lemon zest (from 2–3 lemons)
1 cup plain whole-milk yogurt
1/2 cup vegetable oil
2 large eggs (room temperature)
1/2 tsp pure vanilla extract

Syrup

1/3 cup granulated sugar
1/3 cup fresh lemon juice

Glaze and Topping

1 cup powdered sugar
2 tbsp fresh lemon juice
1/2 lemon (very thinly sliced into half-moons for topping)

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then dust the pan with flour and tap out the excess to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later.
Combine Wet Ingredients and Lemon Zest: In a large bowl, use your fingertips to rub the lemon zest into the granulated sugar until the mixture becomes fragrant and pale yellow. This helps infuse the sugar with bright lemon flavor. Then whisk in the yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the cake tender and light.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the cake turns a deep golden color and a toothpick inserted into the center comes out clean.
Prepare the Lemon Syrup: In the last 5 to 10 minutes of baking, combine granulated sugar and fresh lemon juice in a small saucepan. Heat over medium heat, stirring gently until the sugar dissolves completely. Make sure not to boil the syrup.
Soak the Cake: Once the cake is out of the oven and still hot in the pan, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. Let the cake cool for 20 minutes in the pan, then invert it onto a wire rack to cool completely.
Prepare the Glaze and Decorate: Whisk together the powdered sugar and lemon juice until the mixture is thick but still pourable. Transfer the cooled cake to a serving platter, arrange the thin lemon slices on top for a decorative touch, and drizzle the glaze over the cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.

Notes

Using whole-milk yogurt adds moisture and a slight tang; substitute with Greek yogurt if desired but adjust for thickness.
Make sure eggs are at room temperature to help the batter emulsify properly for a tender crumb.
Do not overmix the batter once dry ingredients are combined to avoid a dense cake.
The lemon syrup deeply flavors and moistens the cake – do not skip this step for best results.
For an even more intense lemon flavor, add a tablespoon of lemon curd on top before glazing.
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: lemon cake, lemon zest, lemon syrup, lemon glaze, moist cake, citrus dessert, easy cake recipe